Food Preparation Cleaning and Hygiene management Management Team Building Leadership Abilities
Minimum Qualification
Bachelor of Hotel Management (BHM)
Working Language
OdiaHindiEnglish
Job Description
PRINCIPAL ACCOUNTABILITY:
- Allocation of work
- Cooking and presentation as per the standardised recipes
- Checking mise-en-place on quality and quantity
- Control wastage
- Maintain quality
- Innovate new dishes
- Maintain discipline and grooming of staff
- To Maintain Hygiene and sanitation
- Portion control
- Storage of food and provisions
- Raw material quality check
- Allot duties to commis.
- Control over production and wastage.
- Assist in implementing TBEM processes
- Adhering to HACCP
- Enabling and adherence to the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the area of your workplace.
INTER DEPARTMENTAL CO-ORDINATION:
- To coordinate and cooperate mainly with F&B; Service, Room Service, Purchase and Stores Department. Coordinate with all Department Heads.
NOTE :
- In addition to the above functions, any other assignment/job given by the Management occasionally or daily to be performed respectively.
- The job description will be reviewed every two years.
COMPETENCIES:
This job requires cooking skills, knowledge of food and equipment, valuable relationship with the staff
eye for detail and strict quality control and checks.
📌 DCDP - Staff Cafeteria (India)
🏢 Mayfair Hotels and Resorts
📍 India
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